Hi friends!! I’ve been so excited to share this recipe with you all. The layering of flavors is so unique and incredibly delicious- the blend of Chinese five spice is so wonderful and unlike anything I’ve had. If you’re anything like me and love warm spices like cinnamon, clove, ginger, etc. you’re going to LOVE this one! It’s a comfort meal that still feels refreshing from the bright elements added towards the end such as orange juice/zest, cilantro, and mint.
Full recipe with visuals of the process below. Check out my instagram (abigailsapron) to see the full slideshow progression of me making this dish!
For the pork tenderloin marinade:
1-1 1/2 lb pork tenderloin
1 tbsp five spice powder (I love a lot of warm spice, if you just want a hint, reduce to 1/2 tbsp)
1/4 cup tamari
juice of one small blood orange/orange
2 tbsp hoisin sauce
1 tbsp honey
1 tbsp sesame oil
1 tbsp rice vinegar
2 large cloves garlic, grated
2 tsp grated fresh ginger
In a large bowl, combine all ingredients (minus pork) and whisk well to combine. Nestle the pork into the marinade, flipping it a few times to coat. Try to submerge as much of the pork as you can. Allow to marinate for at least 2 hours or overnight for best flavor. Flip pork halfway through marinating to ensure even flavor distribution.
To cook: heat oven to 425F. Line a baking dish or pan with aluminum foil. Add pork to the dish, and pour any extra marinade over top. Place in the oven to roast for 25-35 minutes, or until the internal temperature of the pork reaches 145F. Allow to rest for 5-10 minutes before slicing and serving. While the pork is roasting, make the stir fry below.
For the stir fry sauce:
2 cloves garlic, minced or grated
2 tsp ginger, grated
1/3 cup tamari, low-sodium soy sauce, or coconut aminos
Juice of one blood orange/orange
2 tbsp hoisin sauce, or more to taste
1 tbsp fish sauce
1 tbsp honey
1 tbsp rice vinegar
1/2-1 tsp five spice powder
Combine all ingredients in a jar or bowl. Whisk to combine. Taste, add hoisin or five spice powder if needed. Set aside while you work on the stir fry.
For the udon noodle stir fry*:
Sesame oil or other oil/ghee, for cooking
1 head baby broccoli, stems removed, chopped into small florets
2 medium carrots, julienned
8oz shiitake mushrooms, thinly sliced
1 watermelon radish, julienned (I reserved a few wedges for garnish)
8oz just cooked udon noodles (one package- I used Lotus Foods brown rice udon)
One bunch green onions, green parts and white parts, thinly sliced (reserve some of the green parts for garnishing, if desired)
Couple handfuls chopped fresh cilantro and/or mint, for finishing
1/2 tsp freshly grated orange zest, for finishing
Toasted sesame seeds (optional)
In a large, deep skillet or wok, heat 1 tbsp sesame or other oil over medium heat. Once hot, add in chopped broccoli, mushrooms, and green onions (minus some green parts for serving). Cook for a few minutes until beginning to brown.
If veggies begin to look dry or stick to the pan, add a bit more oil, as needed. then add in your julienned carrots + radishes (these will not take long to cook, so we add them a bit later). Saute everything until desired texture and some pieces are browned.
Add your just cooked udon noodles (make sure to not overcook the udon or they will become mushy). Pour in your stir fry sauce. Toss everything to combine, then add chopped fresh herbs, orange zest, and a generous sprinkle of toasted sesame seeds, if using. Toss gently again, until everything is coated in the sauce, is deepened in color, and looks nice + glossy. See gallery below for progression pictures of the stir fry!!
*For the veggies, feel free to use whatever you have on hand/are craving- snap peas, green beans, bell peppers, corn, red onion, Chinese eggplant, cabbage, sprouts, kale, or even chard would all be wonderful. Just make sure to chop and cook them accordingly to ensure they get tender.
To serve:
Slice your pork tenderloin after resting for 5-10 minutes. Add stir-fried noodles + veggies to 3-4 bowls, and top with the sliced pork. Make sure to spoon the extra sauce/marinade from the pork baking dish on top of the pork.
Garnish with reserved green onions, and any other toppings your heart desires!! I did some watermelon radish wedges (just because I love the color), and bok choy micro greens. Additional freshly torn cilantro + mint would be wonderful along with some toasted sesame seeds or cashews.
Et voila!! I’m honestly craving this right now and will be making again soon- it’s the PERFECT dish for this time of year: warm and comforting from the noodles and spices, yet light and bright from the citrus and veggies. I hope you love it as much as I do :)
Let me know if you try this recipe + tag me on instagram (abigailsapron), I’d love to see your creations. As always, thank you for supporting my work!!
Have a wonderful Thursday and I’ll see you on the next post <3
With love,
Abigail